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🍽️ Fruity Tomato Jelly with Basil

189 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg tomatoes
• 10 sheets white gelatin
• 500 ml vegetable broth
• 1 bunch basil
• 50 g grated Parmesan
• olive oil
• salt
• pepper (from the mill)
• rosemary sprig (for garnish)

Instructions

1. 1. Briefly dip the tomatoes into boiling water.
2. 2. Peel the skin off the tomatoes.
3. 3. Cut the tomatoes into quarters.
4. 4. Remove the inside of the tomatoes.
5. 5. Slice the flesh into thin strips.
6. 6. Place the gelatin in a bowl of cold water.
7. 7. Let the gelatin bloom.
8. 8. Wash the basil.
9. 9. Shake the basil dry.
10. 10. Pick the leaves off the stems.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Squeeze out the gelatin.
14. 14. Dissolve the gelatin in 3 to 4 tablespoons of vegetable broth in a small saucepan over low heat.
15. 15. Stir in the remaining broth.
16. 16. Line a mold with plastic wrap.
17. 17. Lay a layer of tomatoes on the bottom.
18. 18. Distribute some basil on top.
19. 19. Distribute the garlic on top.
20. 20. Season lightly with salt and pepper.
21. 21. Add more tomato slices on top.
22. 22. Repeat the layers until the vegetables are used up.
23. 23. Pour the gelatin mixture over everything.
24. 24. Let the jelly set in the refrigerator, covered, for about 4 hours.

Nutrition per serving

• kcal: 189
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 8 g